Stuffed Pepper Soup

Is it weird to coin a phrase referring to your style of cooking? Is it weird to coin a phrase on your own blog? Is it weird to coin a phrase using your own name? Is it weird that, when I asked myself these questions, I found none of the above weird? No to all.

To “Emilyize” a dish, is to pack the dish full of fresh, flavorful, and wholesome ingredients. Stuffed pepper soup was a recipe I stumbled upon a couple years ago. The idea of having a stuffed pepper without the hassle of preparing it was appealing to me. I just wish I would have thought of it first! I Emilyized this old recipe and made it my own.

As Autumn gently pokes her way through summer, you’ll be well fitted with a bowl of this stuffed pepper soup and plenty of easy Emilyized Autumn meals. Stay tuned!

Ingredients:

2 tbsp, plus 2 tsp olive oil

1 onion, chopped

4 garlic cloves, minced

2 red bell peppers, chopped

2 yellow bell peppers, chopped

2 lbs ground sirloin

1/2 lb sweet Italian pork sausage (Chicken sausage can also be used.)

28oz can chopped tomatoes

2 15oz cans tomato sauce

2 cups low sodium, fat free chicken broth

2 tsp dried oregano

1/4 cup fresh parsley, chopped

1 rosemary sprig, left whole

kosher salt, to taste

freshly cracked black pepper, to taste

red pepper flakes, to taste (I added 1/4 tsp)

1 head of napa cabbage (approximately 1 1/2 pounds), finely sliced

3 cups cooked long grain white or brown rice

fresh parsley, for garnish

sour cream, for garnish (optional)

Directions:

Heat 2 tbsp olive oil in a stock pot over medium heat. Add onion and cook for 4-5 minutes. Add garlic and cook 1 minute until fragrant. Add bell pepper and cook for 5-6 minutes until softened. Add Italian sausage and cook for 5 minutes until cooked through, breaking up into small pieces with a wooden spoon. Note: If you are using sausage links, remove casing.

Meanwhile, in a separate pan heat 2 tsp olive oil over medium high heat. Add ground sirloin and season with salt and freshly cracked black pepper, and cook 8-10 minutes until cooked through breaking up into small pieces with a wooden spoon. Drain any grease and add to stock pot.

Meet Emily Always Cooks

Hello! I’m Emily, the girl behind Emily Always Cooks. My focus is on recipes that are easy to prepare, ranging from healthy dishes to comfort food. If you’re a home cook looking for new recipes, you found the right place. I keep my recipe ingredient list low, as well as seasonal and local. I was taught to cook by my mother and father. Afterwards, I’ve taught myself by constantly experimenting in the kitchen. I find joy in my friends, family, and food. The name says it all. I do, indeed, always cook. Browse my recipe index to find delicious food to share with your family and friends. Thanks for stopping by!